In a large pot set to medium heat, add 1 tablespoon of olive oil and the lean ground meat. Cook until browned, about 4 minutes. Drain the fat and set meat aside.
Place pot back on the burner and turn heat to medium. Add remaining tablespoon of olive oil. Add garlic to cook a little until fragrant, about 1 minute. Add onion and cook until it begins to get tender, about 5 minutes.
Add in chicken broth, crushed tomatoes, diced tomatoes, spices, cooked meat, and tomato paste. Stir together to combine. Bring to a boil and then lower to a simmer and cover. Cook for 10 minutes.
Break lasagna noodles and add to soup. Stir to submerge noodles in soup. Cover again and continue to cook for 10 more minutes. Give the soup a taste. Season with salt and pepper, as needed. Finish with 2 tablespoons of fresh chopped parsley.
Mix together ricotta, mozzarella, and parmesan cheese together until combined. Add salt and pepper to taste. Serve each bowl of soup with about 2-3 tablespoons of the cheese mixture.